This is the official RU-vid channel of BBQ with Franklin as watched on KLRU- TV, Austin PBS. Here you can find Aaron Franklin's instructional videos on various Barbecue cooking methods. His recipes include everything from Turkey, Brisket, Pork and show you step by step from beginning to end on how to create these delicious barbecue dishes.
Aaron is a self taught bbq expert, who has quickly risen to be one of the most well known pit bosses in the barbecue world. Aaron's first book, Franklin Barbecue: A Meat Smoking Manifesto has quickly become a cult classic since it was published in 2015. Aaron's second book, Franklin Steak, showcases his deep love for steak by exploring dry aging, reverse searing, and other cooking methods. Aaron is the recipient of the James Beard Award for Best Chef and has also been inducted into the American Royal Barbecue Hall of Fame for 2020. Aaron also launched his backyard bbq pit company, Franklin BBQ Pits, in 2020.
I usually go with a sweet brown sugar rub on my pork and briskets. More sweet on the butts. I made your TX pulled pork recipe, OMG talk about amazing, where can I post pictures just to make everyone hungry
Obviously a great piece of engineering for smoking. But also not aimed at your typical back yard chef or even a serious back yard chef like me. $6000 ?? Maybe justifiable for a restaurant or high level competition. Otherwise the food doesn't know whether it's in a Franklin or an OK Joe. It's just heat and smoke. I would challenge any other home smoker to a cook off...they can use a Franklin and I'll use my much less expensive offset. 10 random people couldn't tell the difference.
I did a hot and fast recently, got off work @3 "work from home" started the fire an hour prior & got the temp to 160 and wrapped ( had the bark set) by 7:30. Put it in the oven at 235 to finish with thermometer left in it. Worked out fine and done by morning and tasted great. I'm definitely going to tweak some things, but it's definitely possible to smoke and bark with a finish in the oven with great results with way less hassle than 12 hours of watching the fire.
Perfectly done...NO MUSTARD, thank you, oil works great. AND he's using an Old Country Pecos smoker, man, this is great! Love these no-thermometer techniques too, I really believe that temps only matter right at the very end for doneness. Awesome vid, I learn more from Franklin and the Mad BBQ Scientist guy than anyone else
Engineered from a pit master’s experience. Very nice. Just watched this after the video where you salvaged a 250 gallon propane tank. So what came first, the pit or the pit master?
If they ever make smaller version of this, I'll buy it in a heartbeat. But I don't have space for this big smoker. Too many bbq stuff in our outdoor kitchen.
Yo my electric smoker at 275° F took nearly 10 hours to get the 9lb butt to 185° F… it stalled at about 150°, which I found is common sometimes. Why didn’t this happen with Franklin’s? What about your guys’ experience?
Brother Franklin, you are a brilliant professor of culinary simplicity & excellence! Thrilled with this basic Central Texas style dry rub and "leave it alone technique"...just fantastic. I have used this approach on my offset as well as my Traeger. It is consistently rock solid. Perfect for guests & company since it will exceed expectations if done with simplicity & compliance.
This is the first video I ever watched 10 years ago when I did my first low and slow..... here I am today going back to it because it's ROCK SOLID advice
If I was building a custom car I would want this guy to build it. His attention to detail all the way down to putting the thermometer 2” about the grate because the average brisket is 4” tall is masterful. Port and polished offset smoker? Sombtch im in!!!!
I’m from south Texas. I watched the entire Franklin series (thanks!). I’ve watch o lot of Mad Scientist video’s lately. My New Braunfels brand offset smoker worked OK, but it rusted out after 15 years. Seems like beef tallow is the wrap is a recent thing.
Back in the late 1960s almost all of the guys had sideburns like yours!! Thanks for the informational video, I have a turkey ready to go to my offset smoker!
1/2 LB butter 1/2 yellow onion - Cook to translucent 1 1/2 C ketchup 1/2 C apple cider vinegar 2 oz lightly packed light brown sugar 1 1/4 tsp kosher salt 1 1/4 tsp black pepper 3/4 tsp chili powder 3/4 tsp garlic powder 1/2 lemon juice - Stir and cook down for 15 to 20 min (I also blend with a hand blender after it’s cooked down - Best BBQ sauce I've ever had)
Great quality. Get what you pay for! I dont dispute the price but its far out of reach for the everyday consumer. Not for middle class. But hats off for building a legit product!
